Easy Peach Hand Pies- Sweet & Flaky Dessert

Peach hand pies are more than just a dessert; they are tiny parcels of pure summer joy, a portable slice of sunshine that never fails to bring a smile. There’s something incredibly satisfying about them, isn’t there? Perhaps it’s the perfect ratio of flaky, buttery crust to sweet, juicy peach filling, or maybe it’s the sheer convenience of a dessert you can hold in your hand and devour on the go. These delightful peach hand pies are incredibly versatile, making them perfect for picnics, potlucks, or just a comforting treat with your morning coffee. They embody that nostalgic feeling of home-baked goodness, each bite bursting with the sweet, slightly tart flavor of perfectly ripe peaches, all encased in a golden, crisp pastry. Get ready to fall in love with these charming peach hand pies all over again!

Peach Hand Pies

There’s something incredibly comforting about a warm, fruit-filled pastry. And when that pastry is perfectly portable, well, you’ve got a winner! Today, we’re diving into the delightful world of peach hand pies. These are essentially miniature, individual pies, perfect for a snack, a dessert, or even a special breakfast treat. They’re incredibly easy to make, especially when we utilize a little shortcut with canned pie filling, making them an accessible project for bakers of all levels. The golden, crispy crust encasing sweet, tender peaches is a match made in heaven. Let’s get started and create some pure joy, one hand pie at a time!

Ingredients:

Making the Dough Ready

The first step to creating our delicious hand pies involves preparing the dough. Since we’re using a refrigerated pie crust, this is wonderfully straightforward. You’ll want to unroll your pie crusts carefully onto a lightly floured surface. The goal is to handle the dough as little as possible to keep it tender. If the dough is too warm and sticky, you can pop it back into the refrigerator for a few minutes to firm up.

Cutting Out the Shapes

Once your pie crusts are ready, it’s time to cut out your hand pie shapes. Using a cookie cutter, a small bowl, or even a lid from a jar, you’ll want to cut out circles. Aim for a size that feels comfortable for holding, roughly 4-5 inches in diameter. You’ll need two circles for each hand pie – one for the bottom and one for the top. Try to cut these out efficiently to maximize the dough. You can gently re-roll any scraps, but be aware that overworking the dough can make it tough.

Filling and Sealing the Hand Pies

Now for the best part: filling our hand pies! Place one pie crust circle on your work surface. Spoon a generous amount of the peach pie filling onto the center of the dough, leaving about a half-inch border around the edges. Be careful not to overfill, as this can make sealing difficult and lead to leaks during frying. For each hand pie, you’ll use about 2-3 tablespoons of filling, depending on the size of your circles. Once filled, take your second pie crust circle and gently lay it over the filling. Now, you need to seal the edges. You can use your fingers to press the edges together firmly, or for a more decorative and secure seal, use the tines of a fork to crimp the edges all the way around. This also helps prevent the filling from escaping while it’s cooking.

Preparing for Frying

Before we can get to the golden, crispy goodness, we need to get our hand pies ready for the hot oil. To ensure the steam has a way to escape during frying and prevent the pies from puffing up too much and bursting, you’ll need to cut a few small slits in the top crust of each hand pie. You can use a sharp knife or a small, sharp object to make a couple of small decorative slits. This also allows the beautiful peachy filling to peek through slightly, giving us a visual cue of what deliciousness lies within.

The Frying Process

This is where the magic happens and our hand pies transform into golden delights! Heat your vegetable oil in a heavy-bottomed skillet or Dutch oven over medium heat. You want the oil to be at the right temperature – around 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a tiny piece of pie crust into it. If it sizzles immediately and floats to the surface, it’s ready. Carefully place 2-3 hand pies into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in greasy pies. Fry for about 2-3 minutes per side, or until they are a beautiful golden brown. Use a slotted spoon or tongs to gently flip them over.

Creating the Glaze and Finishing Touches

Once your peach hand pies are perfectly golden and crisp, remove them from the hot oil and place them on a wire rack set over a baking sheet to drain any excess oil. While they are still warm, it’s time to create our simple, sweet glaze. In a small bowl, whisk together the powdered sugar, corn syrup, and water until smooth and well combined. The corn syrup adds a lovely sheen and helps the glaze harden slightly. Drizzle this delicious glaze generously over the warm hand pies. The warmth will help the glaze melt slightly and coat the pies beautifully. Allow the glaze to set for a few minutes before serving. The result is a delightful balance of warm, spiced peaches nestled in a perfectly crisp, golden crust, all topped with a sweet, shiny glaze. Enjoy these delightful treats!

Conclusion:

I hope you’ve enjoyed learning how to make these delightful peach hand pies! They truly are a fantastic treat because they offer all the comforting flavors of a classic peach pie in a perfectly portioned, portable package. The flaky, golden crust encasing sweet, juicy peaches is simply irresistible, and the ease of making them makes them a perfect project for bakers of all skill levels. Whether you’re looking for a charming dessert for a picnic, a sweet addition to a brunch, or just a special homemade indulgence, these peach hand pies are sure to impress.

For serving, I love them warm, perhaps with a drizzle of extra honey or a dollop of vanilla ice cream. They also make for a wonderful grab-and-go breakfast. Don’t be afraid to get creative with variations! You could add a pinch of cinnamon or nutmeg to the filling, or even a touch of fresh gin extractger for a little zest. A sprinkle of chopped almonds on top of the crust before baking adds a lovely crunch. I wholeheartedly encourage you to give this recipe a try. It’s a simple pleasure that brings so much joy!

Frequently Asked Questions:

Can I use frozen peaches instead of fresh for my peach hand pies?

Absolutely! If using frozen peaches, make sure to thaw them completely and drain them very well to prevent a soggy filling. You might need to adjust the sugar slightly depending on the sweetness of your peaches.

How should I store leftover peach hand pies?

You can store leftover peach hand pies in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. Reheat them gently in a low oven or toaster oven to crisp up the crust.

Can I make the dough ahead of time?

Yes, the pie dough can be made a day or two in advance and stored in the refrigerator. You can also freeze the dough for longer storage. Just be sure to let it thaw properly before rolling it out.

Peach Hand Pies

Easy and delicious individual peach pies made with store-bought pie filling and crust, perfect for a quick dessert.

Prep Time
15 Minutes

Cook Time
10 Minutes

Total Time
25 Minutes

Servings
8-10 hand pies

Ingredients

• 21 oz. can peach pie filling
• Refrigerated pie crust
• 1/2 cup powdered sugar
• 1 teaspoon corn syrup
• 1 tablespoon water
• Vegetable oil for frying

Instructions

1. Step 1
   Prepare the peach filling by gently stirring the 21 oz. can of peach pie filling.
2. Step 2
   Unroll the refrigerated pie crusts and cut out circles using a cookie cutter or the rim of a glass.
3. Step 3
   Place a spoonful of the peach filling onto one half of each pie crust circle, leaving a small border.
4. Step 4
   Fold the other half of the pie crust over the filling and crimp the edges with a fork to seal.
5. Step 5
   Heat vegetable oil in a skillet over medium heat. Carefully place the hand pies into the hot oil and fry for 2-3 minutes per side, until golden brown.
6. Step 6
   Remove the fried hand pies from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Step 7
   While the pies are still warm, prepare the glaze by whisking together 1/2 cup powdered sugar, 1 teaspoon corn syrup, and 1 tablespoon water until smooth.
8. Step 8
   Drizzle the glaze over the warm hand pies.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.